Reviewer:

It's expensive, but I doubled the feta cheese volume. I'm glad I did. It's awesome to get some cheese in nearly every bite. I also doubled the olives and may add more next time. I chose the sweet route, adding about 75 drops of sweetener to the mixture, but I may try it the classic way next time. GREAT recipe. We love it. FOLLOW UP NOTE: I prepared this the classic way the next time, following the recipe exactly, and my wife liked it better that way; I prefer the sweet version. Go figure.

Reviewer:

I made this salad this morning with organic produce I picked up from Bountiful Baskets. I made exactly as directed except for the olives then let it sit in the fridge to marinate. It does need some salt and pepper and maybe a little oregano. With just the wine vinegar it is a little flat. I think that the feta and the olives should give it a little salt, but I omitted the olives (was all out) and my feta just wasn't salty. Really light and refreshing and a great warm weather treat! Thanks for sharing.

Reviewer:

I changed the dressing a bit. I made my sweet-and-sour greek dressing to top the salad and it was much better. I mix about 4 parts red wine vinegar to 2 parts beet juice to 1 part white sugar. Then, I mash the feta cheese into the mixture, making sure the sugar is fully dissolved (this can be made more tart by adding more vinegar to taste or more mellow by adding more beet juice to taste).